Tokyo Chef search result : Page 13

Ninja Yakiniku 忍者焼肉 Asakusa, Tokyo Yakiniku/Wagyu (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Japanese Beef Steak

松本　慎也Shinya Matsumoto

A chef who uses his wealth of knowledge and experience to deliver an experience that shocks the senses.

Mr. Matsumoto was born in 1970 in Kanagawa. At the age of 18, he joined a major restaurant chain. After working there for ten years, he became involved in the sixth industry, which covers a wide range of activities from production to sales. His work at the Tokyo Metropolitan Central Wholesale Market has deepened his knowledge and understanding of meat. By chance, he started working at Ninja Yakiniku in July 2024. He cuts meat based on his experience. "It's a matter of course that it tastes good. I want to impress my guests," he says, revealing his passion for the food and the restaurant.

松本　慎也Shinya Matsumoto

76Vin 76vin Nippori, Tokyo Japanese,Japanese / Yakitori (grilled chicken skewers) / French / Wine

江村　謙Ken Emura

The Chef's Recommendations

His journey towards becoming a yakitori (grilled chicken) artisan began when he helped out at his uncle's restaurant.

Born in Tokyo in 1964, Me. Mr. Emura began a career working at a company but was invited to help out at the izakaya (Japanese style pub) that his uncle runs, which is where he learned to grill chicken. At a time, the izakaya was so popular that they grilled 400 skewers of yakitori per day. However, it was forced to close due to the building's deterioration. At that point, Mr. Emura received an offer from culinary researcher Ms. Yukiko Hirano, who was an acquaintance of his. He opened "76Vin" in 2012, with her producing the food and the restaurant space.

江村　謙Ken Emura

Kawaei 川栄 Akabane, Tokyo Japanese,Japanese / Unagi (eel)

石井　勇介Yusuke Ishii

This young, 3rd-generation chef is polishing his skills under the watchful eyes of predecessor who is his teacher and his goal at the same time.

He was born in Tokyo in 1986. After graduating from high school and working in a different industry, he decided at the age 20 of that he was going to take over the family business, [Kawaei], someday. He set the goal of achieving the skill set of his father, the chef of the restaurant before he took over, and learned by observing him. In his 10th year working there, although he still said [my father is still a much better chef than I am], the previous generation watched over his technique as he took over the restaurant. While preserving the techniques passed down from his grandfather, he also takes a flexible approach to the changing era. In this way, he is aiming to establish a new style for the restaurant.

石井　勇介Yusuke Ishii

Koromo Sushi 築地　挙母鮨 Tsukiji, Tokyo Sushi,Japanese / Sushi

星野　秀幸Hideyuki Hoshino

Please, casually enjoy sushi in Tsukiji, where seasonal flavors from around the country gather.

Born in 1978 in Toyota City, Aichi Prefecture. He is now a manager of this restaurant. He grew interested in the food service industry thanks to his experience working part-time at a high-end sushi restaurant. Upon graduating, he entered the sushi world and honed his skills at sushi restaurants across Japan, including ones in Toyota City and Tsukiji, Tokyo. During that time, he met this restaurant's owner, who had a great love for Tsukiji, and decided to open a restaurant in Tsukiji - the place where seasonal fish from around the country gather. They opened up this restaurant in 2018 under the name "Koromo," which is the old name of Toyota City, where both he and the owner are from. He is committed to serving up the true flavor and spirit of authentic Edo-style sushi.

星野　秀幸Hideyuki Hoshino

Kurotan Yakiniku Aoki 黒タン焼肉　青木 Shinjuku-Sanchome, Tokyo Yakiniku/Wagyu (Japanese BBQ),Yakiniku/Steak / Gyutan (beef tongue) / Steak / Yakiniku (grilled meat)

青木　翼Tsubasa Aoki

With a strong passion for meat cuisine, Mr. Aoki has refined his knowledge and skills with meat worldwide.

He was born in 1983 in Kanagawa. He was intensely interested in eating and especially liked Wagyu beef. Influenced by a relative who worked at a butcher store, he decided to specialize in meat dishes and Wagyu beef. In 2003, he moved overseas and started his career in earnest. He studied meat in France, Italy, Germany, and the United States. After training at a meat restaurant in Tokyo, he went overseas again to further his studies. After returning to Japan, he opened Black Tan Yakiniku Aoki as the owner.

青木　翼Tsubasa Aoki

Ginza Seiten 銀座　青天 Ginza, Tokyo Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Steak

青木　祐一Yuichi Aoki

Mr. Aoki offers a relaxing experience with quality flavors that make you want to eat every day.

He was born in 1967 in Ibaraki. Interested in cooking from an early age, he decided to become a chef when he was in high school. After 20 years of training at a famous restaurant in Tokyo, he honed his skills under the supervision of a master chef who appeared on "Ryori no Tetsujin" (Iron Chef) and continued to further his training. Later, he worked as the head chef at Okahan, owned by Shinbashi Kanetanaka, a long-established Japanese restaurant, where he gained a wide range of experience. By chance, he was involved in the launch of Ginza Seiten and became the head chef when it opened on February 14, 2024.

青木　祐一Yuichi Aoki

Aged Wagyu Steak Grilled Aging Beef Kanda Awajicho Branch 熟成和牛ステーキグリルドエイジング・ビーフ神田淡路町店 Kanda, Tokyo Dining Bar,Dining bar / Hamburger Steak / Steak / American

Yakitori Kappou Shouchan Kichijoji-bettei 焼鳥割烹しょうちゃん　吉祥寺別邸 Kichijoji, Tokyo Yakitori/Kushiyaki (grilled skewers),Japanese / Yakitori (grilled chicken skewers) / Kushiyaki (grilled skewers) / Kaiseki (tea-ceremony dishes)

河村　俊樹Toshiki Kawamura

Mr. Kawamura's solid skills and in-depth knowledge cultivate his passion for food.

He was born in 1980 in Shizuoka. Influenced by his grandparents, who were artisans, he aspired to be a chef since high school. After graduating from a culinary school in Niigata, he worked at a Kaiseki (tea-ceremony dishes) restaurant in Akasaka for three years, a hotel in Shinagawa for three years, and a Sushi restaurant in Tsukiji for five years. After that, he worked at a Japanese restaurant for ten years before joining Yakitori Kappou Shou-chan Kichijoji-bettei last year. Currently, he is working as the head chef.

河村　俊樹Toshiki Kawamura

Hozukiya ほおずきや Ariake, Tokyo Izakaya (Japanese tavern),Taverns / General / Yakitori (grilled chicken skewers) / Unagi (eel)

笠原　佑太Yuta Kasahara

''Food has the power to bring joy to people.'' Admiring the work of chefs, Mr. Kasahara started pursuing a career in the culinary arts.

He was born in 1991 in Ibaraki. His decision to become a chef was made during his student days after watching media that focused on the lives of culinary professionals. Believing in the power of food to make people smile and wanting to bring smiles to faces through his own cooking, he joined his current company. Since then, he has built his career as a chef at various restaurants, including Hozukiya. Cherishing the initial belief that food has the power to bring joy to people, he approaches cooking every day with this in mind.

笠原　佑太Yuta Kasahara

Beef-Professional private Shinjuku Main Branch 完全個室牛の達人 private 新宿本店 Shinjuku East Exit/Kabukicho, Tokyo Yakiniku/Wagyu (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Horumon (offal meat) / Wine

堀江　直人Naoto Horie

Offering the finest quality Japanese beef at a reasonable price.

Mr. Horie was born on May 31, 1975, in Tokyo. What started him on this path is the pleasure of working with delicious ingredients and enabling people to enjoy dishes that make those ingredients taste even better. Every day, he offers the finest meats that are hard to find elsewhere, such as Grade A5 Kagoshima black wagyu beef purchased directly from wholesalers at a price that provides excellent value for money. His motto is to offer customers more satisfying dishes than their price, so he carefully trims and prepares each cut of beef to maximize its flavor.

堀江　直人Naoto Horie

Miyashin 宮新 Ginza, Tokyo Japanese,Japanese / Yakitori (grilled chicken skewers) / Kushiyaki (grilled skewers) / Chicken

猪股　善人Yoshito Inomata

The Chef's Recommendations

His international experience in Paris was a turning point in his life that encouraged him to master the art of yakitori (grilled chicken).

Born in Nagasaki prefecture in 1950, Chef Inomata trained at a number of yakitori restaurants, beginning with Torinaga in Roppongi. Later, he worked at a yakitori restaurant in Paris. Yakitori is a part of Japanese culture and Inomata was one of the first to spread the word about it to the rest of the world. In 1994, he returned to Japan and opened Toriyoshi in Nakameguro. He later opened branches in Nishi-azabu and Ginza. Inomata is now the owner of four restaurants. He can often be found standing at the grill in Corridor Machi's Miyashin.

猪股　善人Yoshito Inomata

Jizakanaya Hamamatsucho Branch 海鮮問屋地魚屋浜松町店 Hamamatsucho/Daimon, Tokyo Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi

奥山　直之Naoyuki Okuyama

Delivering smiles to customers through fresh fish cuisine.

Mr. Okuyama was born in 1974 in Yamagata. He has been interested in cooking ever since he was young. He learned of the joys of cooking at a dining establishment where he worked part-time during his student days and was drawn in by the world of food. He learned various knowledge and skills, such as Hokkaido cuisine, Kyoto cuisine, sushi, and Kaiseki cuisine - all of which have made him the chef he is today. Utilizing his over 20 years of experience, he now works as head chef and pours his efforts into developing the menu and raising future generations of chefs.

奥山　直之Naoyuki Okuyama

Tsukiji Bon Marché 築地ボン・マルシェ Tsukiji, Tokyo Italian,Italian/French / General / Italian / Pasta

薄　公章Kimiaki Usuki

After gaining experience at renowned restaurants in Aoyama and Ginza, Mr. Usuki further honed his skills through training in Italy.

He was born in 1975 in Saitama. From a young age, he became interested in cooking by visiting well-known restaurants with his gourmet grandfather. Inspired by a certain famous TV show featuring chefs, he enrolled in the culinary school Ecole Tsuji Tokyo at the age of 18. After graduating, he gained experience at Ponte Vecchio in Aoyama and grape gumbo in Ginza (now closed) before heading to Italy. He worked four years at the famous restaurant RISTORO DI LAMORE in Tuscany and then returned to Japan. In 2009, he assumed the head chef position at Tsukiji Bon Marché.

薄　公章Kimiaki Usuki

Aged Wagyu Yakiniku Aging Beef Waterrace Kanda Akihabara Branch 熟成和牛焼肉エイジング・ビーフワテラス神田秋葉原店 Ochanomizu, Tokyo Yakiniku/Wagyu (Japanese BBQ),Yakiniku/Steak / Steak / Yakiniku (grilled meat)

Yakumo Hashimoto 八雲はし元 Nishi-Azabu, Tokyo Japanese,Japanese

橋元　健Ken Hashimoto

A chef bringing the taste of Naniwa, Osaka, where culinary culture flourished, to the Kanto region.

Mr. Hashimoto is a native of Toyonaka City in Osaka. He has been interested in cooking ever since he was young and was brought up in an environment where he had many chances to encounter food. At his part-time job in a restaurant, he saw professionals at work with his own eyes and was determined to go down the path of cooking. He polished his skills at the famous Osaka restaurant Naniwa Kappo Kigawa to become a chef. He worked as head chef at the Nishiazabu Kappo restaurant Niko, and for 5 consecutive years, gained a Michelin 1-star rating. Mr. Hashimoto also enjoys eating food, and his witty talking style and warm character add so much to the already richly flavored food.

橋元　健Ken Hashimoto

Ginza Mochifuji 銀座もちふじ Ginza, Tokyo Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / General / Sashimi (raw fish)/Seafood / Shabu-shabu (boiled meat slices)

黒須　法明Noriaki Kurosu

With his training at famous restaurants and unique philosophy, Mr. Kurosu weaves a new food story in Ginza.

He was born in 1973 in Ibaraki. On the recommendation of his teacher at the cooking course at Utsunomiya Junior College Attached High School, he trained at famous restaurants such as Ginza Kyubey Hotel Okura Branch, Nogizaka Kamiya, and Ginza Rin. After that, he struck out on his own and opened Ginza Kurosu. After six years of operating that restaurant, he newly opened Ginza Mochifuji in February 2024. Besides improving himself as a chef, he has also studied economics in Keio University's Correspondence Course and is seeking initiatives to reduce food loss and business-related waste.

黒須　法明Noriaki Kurosu

KINOE KINOE Ebisu, Tokyo Italian,Italian/French / French / Italian / Wine

夏目　治樹Haruki Natsume

The Chef's Recommendations

Using techniques from Italy, France, and sometimes Japanese cuisine, Mr. Natsume brings out the best in ingredients.

He was born in Tokyo. In elementary school, he went to a teppanyaki restaurant with his family and was impressed by how cool and delicious the food was, which inspired him to pursue a career as a chef. After graduating from culinary school, he joined the Hilton Hotel and gained experience in various kitchens. He later worked at an Italian restaurant before becoming the chef at Tim's NY in Ebisu. Subsequently, he spent 15 years as the head chef at Ricos Kitchen, transforming it into a popular dining spot. In 2015, he opened KINOE, where he serves as the owner-chef.

夏目　治樹Haruki Natsume

Yakatabune Amiko 屋形船　あみ幸（あみこう） Asakusa, Tokyo Yakatabune (houseboat)/Cruise boat,Other

遠藤　博文Hirofumi Endo

The chef devotes himself into seeking for dishes better than the exquisite view from the yakatabune (Japanese houseboat).

Though he was originally operating a yakatabune (Japanese houseboat), in his 20's he turned over a new leaf in life and started further training to be able to offer better cuisine for which many guests come back to his yakatabune. Currently he devotes himself into creating menu, not only with tempura, their specialty, but also dishes that are better than the exquisite view from the yakatabune, and spare no effort to using seasonal high-quality ingredients. He is working actively at Amiko bringing out the original tastes of the ingredients, and sticking to using seasonal ingredients.

遠藤　博文Hirofumi Endo

Kioicho Fukudaya 紀尾井町　福田家 Nagatacho, Tokyo Japanese,Japanese / General / Kaiseki (traditional multi-course meal) / Sake

松下　俊一Shunichi Matsushita

The Chef's Recommendations

With the seasonal food and dinnerware made by the famous artist Rosanjin, Mr. Matsushita delivers the poetic feelings of the seasons.

Mr. Matsushita was born in 1969 in Nagano. The head chef at Fukudaya. Raised among the nature of southern Nagano, he grew up knowing the food ingredients of mountain villages. After graduating high school, he studied at Tsuji Culinary Institute in Osaka, and then moved to Tokyo. After refining his skills at a fugu blowfish restaurant in Ginza, and Japanese restaurants in high-class hotels in Tokyo and Hakone, he started his working relationship with Fukudaya in 2006. After serving as the sous chef for many years, he began his current position in 2016. He makes delicious seasonal dishes and every day perfects the taste of food served on dinnerware made by Rosanjin, charming guests from Japan and overseas.

松下　俊一Shunichi Matsushita

Le Ciel Le Ciel Kunitachi, Tokyo French,Italian/French / French

荻原　哲哉Tetsuya Ogiwara

Various experiences at Japanese or Italian food, hotel and famous restaurants supporting his culinary base

Born in 1979 in Saitama Prefecture. After graduating from a senior high school, he entered a resort hotel [XIV] by Yamanaka Lake. He was originally a service staff, but started a culinary career when he was 20 with admiration for the chef he met there. After working at a restaurant in Atami for 1 year, he moved to Tokyo, and worked at [Ristorante kappas] in Aoyama and other places. He built up further experience at [Auberge Ren] in Hakone for 3 years, at [L'EMBELLIER] in Minami Aoyama for 1 year, and was invited by the owner Mr. Hirata, who used to work at [Ginza L'ecrin] and [AMOUR], to be a chef of [Le Ciel].

荻原　哲哉Tetsuya Ogiwara

Restaurant ranking

Browsing history

Ninja Yakiniku

A chef who uses his wealth of knowledge and experience to deliver an experience that shocks the senses.

76Vin

His journey towards becoming a yakitori (grilled chicken) artisan began when he helped out at his uncle's restaurant.

Kawaei

This young, 3rd-generation chef is polishing his skills under the watchful eyes of predecessor who is his teacher and his goal at the same time.

Koromo Sushi

Please, casually enjoy sushi in Tsukiji, where seasonal flavors from around the country gather.

Kurotan Yakiniku Aoki

With a strong passion for meat cuisine, Mr. Aoki has refined his knowledge and skills with meat worldwide.

Ginza Seiten

Mr. Aoki offers a relaxing experience with quality flavors that make you want to eat every day.

Aged Wagyu Steak Grilled Aging Beef Kanda Awajicho Branch

Yakitori Kappou Shouchan Kichijoji-bettei

Mr. Kawamura's solid skills and in-depth knowledge cultivate his passion for food.

Hozukiya

''Food has the power to bring joy to people.'' Admiring the work of chefs, Mr. Kasahara started pursuing a career in the culinary arts.

Beef-Professional private Shinjuku Main Branch

Offering the finest quality Japanese beef at a reasonable price.

Miyashin

His international experience in Paris was a turning point in his life that encouraged him to master the art of yakitori (grilled chicken).

Jizakanaya Hamamatsucho Branch

Delivering smiles to customers through fresh fish cuisine.

Tsukiji Bon Marché

After gaining experience at renowned restaurants in Aoyama and Ginza, Mr. Usuki further honed his skills through training in Italy.

Aged Wagyu Yakiniku Aging Beef Waterrace Kanda Akihabara Branch

Yakumo Hashimoto

A chef bringing the taste of Naniwa, Osaka, where culinary culture flourished, to the Kanto region.

Ginza Mochifuji

With his training at famous restaurants and unique philosophy, Mr. Kurosu weaves a new food story in Ginza.

KINOE

Using techniques from Italy, France, and sometimes Japanese cuisine, Mr. Natsume brings out the best in ingredients.

Yakatabune Amiko

The chef devotes himself into seeking for dishes better than the exquisite view from the yakatabune (Japanese houseboat).

Kioicho Fukudaya

With the seasonal food and dinnerware made by the famous artist Rosanjin, Mr. Matsushita delivers the poetic feelings of the seasons.

Le Ciel

Various experiences at Japanese or Italian food, hotel and famous restaurants supporting his culinary base